黄油咖喱鸡

黄油咖喱鸡

这是一种郁郁葱葱、香气四溢的北印度咖喱,以鲜嫩的鸡肉块在丝滑的香料番茄奶油酱中为特色。它具有温和而浓郁的黄油风味,非常适合搭配馕饼或巴斯马蒂大米食用。

配料

2黄洋葱
4大蒜
15 克生姜
800 克鸡腿肉
100 克黄油
15 毫升印度葛拉姆马萨拉
5 毫升姜黄粉
5 毫升孜然粉
5 毫升香菜粉
5 毫升辣椒粉
400 毫升番茄泥
5 毫升
200 毫升淡奶油
13 克白糖
15 毫升新鲜香菜

步骤

剁碎佐料

2 黄洋葱4 大蒜15 克 生姜去皮并剁成碎末。

准备鸡肉

800 克 鸡腿肉切成一口大小的块。

炒香佐料

在大锅中用中火熔化50 克 黄油,炒入洋葱末、大蒜和生姜,直到洋葱变软透明。

炒香辛料

15 毫升 印度葛拉姆马萨拉5 毫升 姜黄粉5 毫升 孜然粉5 毫升 香菜粉5 毫升 辣椒粉搅拌入锅中,煎1分钟直到散发香味。

煎制鸡肉

将鸡肉块倒入锅中,煎至各面均呈褐色。

炖煮酱汁

倒入400 毫升 番茄泥并加入5 毫升 盐,盖上锅盖,用小火慢炖15分钟。

加入奶油

拌入200 毫升 淡奶油13 克 白糖,调制成平滑的橙色酱汁。

最后勾芡

在酱汁中加入额外的50 克 黄油,搅拌至融化且酱汁略微浓稠。

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信息

  • 标签: 鸡肉, 咖喱, 印度菜
  • 无所有者

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